Semi-Homemade Boston Cream Pie

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Description

For the Boston cream pie lovers, this delicious dessert is semi-homemade using a boxed cake mix for the cake and a homemade custard and ganache! If you can’t stand the idea of using boxed cake mix, make your favorite yellow cake. Keep leftovers stored in the fridge.

Ingredients

  • 1 serving nonstick cooking spray with flour
  • 1 (15.25 ounce) package yellow cake mix
  • 1 cup water
  • 3 large eggs
  • ⅓ cup vegetable oil
  • ½ cup white sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 2 cups milk
  • 4 egg yolks, lightly beaten
  • 1 teaspoon vanilla
  • 1 cup heavy whipping cream
  • 8 ounces semisweet chocolate

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch round metal or glass cake pans with cooking spray.
  2. Combine cake mix
  3. water
  4. eggs
  5. and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared cake pans.
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean
  7. 23 to 28 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely
  8. then shave the top of each layer with a serrated knife or dental floss to flatten.
  9. While the cakes are cooling
  10. combine sugar
  11. cornstarch
  12. and salt in a pot. Whisk in milk and egg yolks and cook over medium heat until boiling
  13. whisking continuously to prevent lumps. Boil and stir until thickened
  14. 3 to 5 minutes. Remove from the heat
  15. stir in vanilla extract
  16. and set custard aside to cool completely.
  17. While custard is cooling
  18. bring whipping cream to a boil in a large pot over medium heat. Turn off the heat and add chocolate; stir until melted.
  19. Place first cake layer on a serving plate
  20. spread all of the custard evenly over top
  21. and cover with second cake layer. Slowly pour panache over the top of the cake
  22. allowing chocolate to drizzle down the sides. Place in the refrigerator until ready to serve.

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr 30 mins

Servings: 8

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